Saw the pasta frittata idea here but it started sticking to the bottom, so I ended up with just tomato and mushrooms pasta, still tasted good haha

Recipe:
Put pasta to boil, while frying onions, mushrooms and cherry tomatoes with spices (i add smoked paprika, black pepper, parsley, basil and chili flakes), then add a little bit of white wine. Once pasta is finished and the vegetables‘ juice is dried, add eggs to the pasta, mix it up a bit and then add them to the vegetables

I'm not a great cook so any advice is welcome

Looks good to me.

So a common problem with egg pasta dishes is serving scrambled eggs mixed throughout your pasta instead of having a coherent sauce. While a frittata should be a little more solid than saucy I'd definitely say you missed the mark here

I'd recommend having your egg and cheese already beaten in a bowl, then taking your vegetables and putting them in a 2nd bowl after cooking them, finally once the pasta is finished drain the water and combine the pasta, vegetables, and egg mixture in the vegetable bowl while tossing vigorously with tongs. Yes, this uses way more dishes, however this way you're only heating the sauce using residual heat from the pasta and it's much harder to scramble your eggs

Then once it comes together into a more solid mass you can add it back to the pan you cooked the vegetables in (probably with a lid on to cook it evenly) to crisp up the bottom. If you're trying to impress someone then you can serve it inverted on a plate for a much prettier appearance

I also assume you have a typo when you say "cherries" and you mean "cherry tomatoes" but if not, cherry tomatoes would be great in this, cherries would be gross

With ... cherries? Is this a Friends trifle moment?

Thank you very much! Ill try better next time :) And yeah, "cherries" -- it was a language interference from spanish as we call them this way, oops

Oops, language interfence moment. We call cherry tomatoes as cherries in spanish

Ah, there's the problem. No hablo Español.

vegetables‘ juice is dried

I’m assuming the gnocchi-looking items in the mix are whole button mushrooms? Moisture bombs right there: slice thinly, ~4mm, and cook until ya get all the water out. The tomatoes don’t look very dehydrated either.

How did you add the white wine, and when? Did you use it to deglaze the onions and mushrooms off the pan? Type & size of pan would also be useful to know.

Overall I think the #1 issue was the excessive moisture still in the pan.

¿No dices “tomates cherry”?

I think we're safe. I see no jam, peas, or beef. Though I do see onions. I'll keep an eye out.

Claro, pero por lo general al menos acá en Argentina se dice "cherrys" y ya

"Me compré unos cherrys"